Chocolate Olive Oil Prune Cake with Wine Macerated Berries by thefeedfeed | Quick & Easy Recipe | The Feedfeed
Chocolate Olive Oil Prune Cake with Wine Macerated Berries
A Note from Feedfeed

To celebrate the bounty of CA Grown produce and products, we developed this delicious Chocolate Olive Oil Prune Cake with Wine Macerated Berries. The cake is flourless (except for a little CA Grown Almond Flour for a boost in flavor and texture) and has a decadent fudge-like texture. The cake is just the right amount sweet thanks to the CA Grown Prunes, which also pack a nutritional punch! The CA Grown olive oil adds richness and a lovely fruitiness to the cake, and pairs very well with the CA Grown wine-macerated berries! 

Do you live in California? We want to see what you're making w/ local produce! Tag "#feedfeed #CAGrown @CAGrownOfficial" on Instagram when cooking or baking w/ fresh California produce for a chance to be featured on @thefeedfeed & @CAGrownOfficial!

Check out more recipes using California Grown produce here!


Prep time 25mins
Cook time 40mins
Serves or Makes: 10


For the Cake

  • 12 prunes, pitted and chopped
  • 3/ 4 cup Olive Oil
  • 1/ 2 cup plus 2 tablespoons granulated sugar
  • 1/ 2 cup almond flour
  • 1/ 4 cup cocoa powder
  • 4 eggs, whites and yolks divided
  • 6 ounces dark chocolate, melted and cooled slightly
  • 1 teaspoon vanilla extract
  • nonstick baking spray, as needed

For the Wine Macerated Berries

  • 1 cup raspberries
  • 1 cup blackberries
  • 2 tablespoons red wine
  • 1 tablespoon sugar

To Garnish

  • Whipped cream, optional for topping
  • Edible flowers, optional, to garnish


  • Step 1

    Preheat the oven to 325˚F and line a 8 inch spring form pan with parchment paper, then spray the bottom and sides with nonstick baking spray.

  • Step 2

    Add prunes, olive oil, ½ cup sugar, almond flour, cocoa powder and salt to the bowl of a food processor and pulse until a smooth paste forms.

  • Step 3

    Transfer the prune paste to a large bowl and whisk in the egg yolks, melted chocolate and vanilla extract. Set aside.

  • Step 4

    Meanwhile, add egg whites and a pinch of salt to the bowl of a stand mixer fitted with the whisk attachment. Beat the egg whites at medium speed until they hold soft peaks, then add the remaining sugar 1 tablespoon at a time until they reach stiff peaks.

  • Step 5

    Transfer 1 cup of the egg white mixture to the bowl with the prune mixture and fold gently until no streaks remain. Add the rest of the egg whites and fold until well combined. Transfer batter to prepared pan and bake for 40-45 minutes or set in the center. Let cool slightly.

  • Step 6

    While the cake cooks, make the berries by combining all of the ingredients in a small bowl and tossing gently to combine. Let macerate for about 30 minutes.

  • Step 7

    To serve, top cooled cake with whipped cream, macerated berries and edible flowers, if desired.